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Porchetta Questions

Rosiepigs | May 30, 200812:25 PM

Oh fellow foodies, I have questions. I am making a pork roast tomorrow for some friends (along with duck fat roasted potatoes, an arugula salad, and a blood orange pavlova for dessert), and several issues have arisen.

1. I am using Mario Batali's recipe here-linked. http://www.esquire.com/features/recip...
Should I use a Boston Butt instead? I am interested in the crackling concept. Will the local Whole Foods be able to provide me with one? How many pounds do I need for 5 people?

2. As a lapsed Jew, I am still a little trepiditious around the pig and it's pitfalls. Can I make the stuffing tonight and then place in the shoulder and put in fridge, or will that be inviting Trichinosis?

3. I'm using my neglected Dutch Oven, which had signs of rust. I washed it with soap and water (i know, heresy) last night. Do i have to worry further about the rust? Should I reseason?

Much appreciated!

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